In this expanded and completely revised edition, miso is recognised as the hero ingredient, the chef’s secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking.
‘Sri Owen welcomes us back into her world. A lifetime devoted to Indonesian cooking squeezed into just three hundred pages. It’s a gift to us all.’ – Yotam Ottolenghi
A beautiful new edition of her seminal work Sri Owen’s Indonesian Food offers 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.
Passed down through the generations of Karla Zazueta’s family, she explores cooking techniques and ingredients brought in from lesser explored regions. This is a true taste of north Mexico using fresh produce, bursting with flavour, colour and – crucially – history.
Cooking homemade, soul-satisfying, and plant based fast food has never been easier!
Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis.
From crisp and zingy salads, to fresh and comforting rice bowls, and tangles of tasty noodles as well as plant-based bowls and stir fries, Bowlful will satisfy all your cravings, with 90 easy to follow recipes by Norman Musa. This book celebrates the fresh and diverse flavours of Asia distilled in deliciously simple bowl food.
Join Jonas Cramby on a trip through one of the world’s most exciting street food cuisines! Recreate your all-time street-food favourites with delicious recipes that are bursting with authenticity.
Veggiestan, ‘the land of vegetables’ refers to the Middle Eastern region that merits such a name; a region that is bubbling, simmering and bursting with vegetarian traditions and recipes – much like this book.
‘There are so many recipes in here that have me planning all manner of meals to look forward to.’ – Nigella Lawson
Golden and crispy on the outside, deliciously moist and spicy inside, what’s not to like about falafel?
Join Sally Butcher, owner and chef of iconic Peckham-based café and grocery shop, Persepolis, as she shares her take on Middle Eastern street fare, snacks and meze.
